Instant Pastry Cream-cold Process Powder Preparation. Instant 'cold' process pastry cream used with heavy cream and water or milk. Rich in milk and egg yolks, these ingredients give an intense flavor of egg and custard to the cream. Ideal for Chantilly cream and its use is very simple and quick. Keeps for 1 week in the display. Can be frozen for 6 months. Does not crack in freezer.
Recommended Dosage:400g pronto crema, 1000gr water- or- 350g pronto crema 1000gr milk.